This classic strawberry shortcake dessert is the herald of summertime! When I can finally make this with fresh, field picked strawberries I know that summer has truly arrived! Layers of citrus flavored shortcake, fluffy homemade whipped cream, and sweetened strawberries make this easy dessert a staple of summer recipes!
1largelemon(juice and zest, reserve the zest for the shortcake)
1 1/2cupsall-purpose flour
2 1/2tspbaking powder
1/2cupunsalted butter(cold, cubed)
1/2cupbuttermilk(use additional buttermilk to reach sticky biscuit dough consistency, up to 3/4 cup buttermilk or buttermilk substitute)
2tspcoarse sugar(topping, optional)
1cupheavy whipping cream
Slice the strawberries and place in a small mixing bowl. Combine with sugar and 2 Tbsp lemon juice from the zested lemon. Allow the berries to sit at room temperature while you make and bake the shortcakes.
Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
In a small to medium sized bowl, combine the dry ingredients including flour, baking powder, baking soda, sugar, salt and lemon zest. Add the cold, cubed unsalted butter and cut into the dry ingredients with a pastry cutter (or in a food processor) until you have roughly pea-sized crumbles.
Stir in the buttermilk. Your dough should be like biscuit dough, very thick and sticky.
Drop the shortcake dough onto your parchment paper lined baking sheet. Sprinkle the shortcakes with coarse sugar, if desired (if you don't have bakery style coarse sugar, use raw sugar granules or cane sugar).
Bake the shortcakes for 15-18 minutes, or until they start turning a light golden brown.
Allow the shortcakes to cool to room temperature.
Beat the heavy cream on low speed until bubbles form, then increase to a medium speed until soft peaks are formed.
Add vanilla extract and slowly start adding the confectioners sugar, beating at medium speed until all of the confectioners sugar has been incorporated and stiff peaks are formed.
Assemble the Strawberry Shortcakes
Slice each shortcake in half and layer whipped cream on the bottom, topped with the sliced strawberries. Layer the top half of the shortcake on top of the berries and add some more whipped cream on the top.
Drizzle the strawberry juices over the entire strawberry shortcake, if desired, or top with a slice of fresh strawberry.
Amount Per Serving
Calories 292Calories from Fat 153
% Daily Value*
Saturated Fat 10g63%
Vitamin A 514IU10%
Vitamin C 52mg63%
* Percent Daily Values are based on a 2000 calorie diet.